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Keto, Low Carb and Primal Pizza Bake Casserole is a healthy casserole that tastes like pizza! Cold leftovers are good! … and taste like cold pizza! This Keto Pizza Bake is a high-fat and protein comfort food dinner that’s easy to assemble and sure to please! There’s no crust to this pizza casserole, so it’s just one dish, and you’re done!
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Ingredients in Pizza Bake Casserole
The ingredients in this casserole help to make is accessible any day of the week.
Cream, cream cheese, mozzarella and pepperoni! — Cream and cheeses are easy to have on hand. Pepperoni lasts, so it’s a great fridge staple. Pepperoni is also affordable because a little goes a long way — it’s flavorful.
Eggs — Ten eggs go into this bake, so the casserole is not only full of protein and fat, it’s more affordable protein than a dinner dish that’s full of meat.
Chia seed flour — I know chia seed flour is a new ingredient for most of you. But it’s simple to make from chia seeds! Turns out, chia seed flour is a great low carb thickener — that gives this casserole just the right texture before and after baking! With chia seeds, we make a kind of course flour in the blender or coffee grinder. (Easy to make in your coffee grinder, HERE‘s the one we have and love.)
Herbs, a tomato and olives — Delicious and easy Italian add-ins contribute great pizza flavors.
This dinner is one you’ll always be happy to eat … and it’s easy to assemble!
How to reheat and store leftovers of Keto Pizza Bake Casserole
Leftovers of Keto Pizza Bake Casserole are super good cold. But, to reheat …
Cut the casserole into serving-size squares, and place on an oven-proof dish. Heat in a 300 degree oven for about 20 minutes, until heated through to the center.
To store leftovers in the freezer, I like to take a similar approach: I cut Keto Pizza Bake Casserole into serving size squares. Then I cut square pieces of parchment paper. Use a storage container with lid that will fit all the pieces. Place each square of leftover casserole on one square of parchment in the storage container! 🙂
When frozen, each piece is now easily removed from the storage dish to be reheated or brought to work for lunch. Store leftovers in the freezer for up to 3 months.
Store leftovers in the fridge for up to 5 days.
ENJOY: Keto, Low Carb, Primal & GAPS Pizza Bake!
KETO Pizza Bake {GAPS Diet too!}
Equipment
- casserole dish
- oven
- blender or coffee grinder (to grind chia seeds into course flour)
Ingredients
- 10 eggs
- 1 cup cream (or fully cultured sour cream for GAPS Diet)
- 12 ounces mozzarella (or aged white cheddar for GAPS), divided: cut 4 ounces into cubes, and grate the remaining 8 ounces
- 8 ounces cream cheese , brie or Port Salut (for GAPS), cut into cubes
- 1 large tomato , diced
- 1 cup olives , sliced
- 5 ounces pepperoni sliced in half, so each piece is a half-circle
- 2 Tablespoons chia seed flour (Process 2 Tablespoons chia seeds in coffee grinder until seeds become course flour; then measure out 2 Tablespoons flour for the recipe. Save any left over for next time.)
- 1 Tablespoon basil , dried
- 2 teaspoons oregano , dried
- 1 teaspoon sea salt
- 1 teaspoon onion powder
- fresh basil or parsley for optional garnish
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease large casserole dish (9"x13" or similar size, can be a bit smaller). Set aside.
- Place the following ingredients into blender jar: eggs, cream cheese, 4 ounces of the cheese cubes, chia seed flour, sea salt and onion powder. Run motor on low speed 15 seconds, to chop cheese and combine.
- Add cream, dried basil and oregano. Pulse to combine, 8 to 10 times. Wait about 2 minutes and pulse again, to keep chia seed flour evenly distributed while it expands.
- Take half the pepperoni pieces (2-½ ounces) and cut them into smaller slivers. Toss them with olive slices and tomato pieces.
- Assemble casserole: Pulse blender contents one final time. Pour blender contents into greased casserole dish. Sprinkle pepperoni, olive and tomato mixture over the surface of casserole, allowing them to sink into the egg custard.
- Bake casserole 40 minutes. Then remove from oven briefly to top with shredded cheese, then remaining pepperoni halves.
- Turn up oven to 375 degrees Fahrenheit, and return casserole to oven. Bake an additional 10 minutes.
- Serve, topped with chopped fresh herbs. (We also like this casserole's leftovers cold; it tastes like cold pizza!)
Nutrition
Want more easy, affordable Keto dinner recipes?
See 50+ Easy Keto & Low Carb Meals on a Budget (also Paleo and GAPS) with 7 Tips for Keto Shopping on a Budget
Lindsey Dietz says
YUM, YUM, YUM! So many favorite flavors and foods in here! I love those big pepperoni slices and all that melty cheese!
Joni Jessica says
This recipe is genius! Definitely giving it a try.
Emily @ Recipes to Nourish says
Oh how I wish this was in front of me to devour. This is my ideal comfort food – pure bliss in this bake. Can I invite myself over the next time you make it? 😉 xo
Jean says
This is such a warming and comforting recipe! You can never go wrong with pizza anything with me.
linda spiker says
Oh holy cheesy goodness Batman! This is making me drool!
Canadiangirl says
Pizza without the crust! This must be easy to assemble and delicious!
Megan says
Good point and well said! yes. 😉
Tessa@ Tessa the Domestic Diva says
Love this casserole! My family would go nutzzo for this! What brand of pepperoni do you like?
Megan says
Thanks, Tessa! Good question. I use Applegate Farm most often.
Yvonne Janowski says
Thank you so much! I am always looking for keto meals that will please the whole family, even my sons who do not eat keto and this pizza casserole is right up their alley! I can’t wait to try it out!
Megan says
Great, Yvonne — I like it for the same reason. 🙂
Raia Torn says
Ohhhhhh…. all that cheese and cream is killing me! It looks SO delicious!
Katie Stanley says
Anything with pepperoni draws me in! I have three friends that started eating keto this year, I’ll have to pass this along!
Leslie-Anne says
Pizza without the crust is basically always an incredible idea. I’ll have to pass this on to my keto friends – this looks perfect.
Liz Della Croce says
This looks so comforting! My whole family would love it 🙂
Meredith says
What a fun way to have pizza on a keto diet! (Am I wrong to think that this pizza would make for a delicious brunch dish too?!?)
Megan says
Oh, fun idea. I’m in, yum!!
Nancy says
I made this tonight and it was wonderful. Thank you for the recipe!
Megan says
Thank you Nancy for coming back to reply and share your results! I’m so happy you enjoyed it!! 🙂
Kristine says
My son is on GAPS for autism. Does Brie contain too much lactose? Should I worry about a flare? I know it is GAPS legal though
Megan says
Hi Kristine, theoretically there will be no lactose left in Brie after the aging process. I can’t say for sure for your son, but technically speaking Brie is lactose-free. Please let us know how he does with it if you decide to try it. Best wishes!
Bethany Noles says
Thank you for sharing!! We are trying this! Will it work with unground chia seeds? I don’t have a coffee grinder and my food processor won’t grind that fine.
Megan says
Hi Bethany, yes, it will still work, you’ll just have the little nubs of the seeds instead of the chia flour being smooth. Enjoy!
Raia Todd says
Mmm… all that cheese… My family will love this!
Erin says
Oh my word. This looks so incredible! And chia seeds sounds like a great addition. Aaaah. That first photo has me longing for this!
ChihYu says
So, so wonderful and delicious! All of the great taste of pizza!!
Mary says
Wow, this looks unbelievably delicious! The perfect companion to our family movie night. Thanks, Megan!
Tarah says
Comfort food at its best! These pictures – all the yum!!!
RecipesFromTheHomestead says
oh yum!! I love the idea of brie in this casserole!!
easyketodishes says
A one pan meal is MY jam! I am so making this ASAP
Renee D Kohley says
Oh gosh this is so fun – my girls will love this fun friday night change up! Thanks!
Joni Gomes says
Just pinned this recipe so I can make it this weekend! 🙂
Zuzana says
Already in the oven
jennifer says
Speeeaaaaking to me! Ohyeah, this is what we’re gonna have on Saturday night!
Carol Little R.H. @studiobotanica says
MMM what’s NOT to love about this recipe?? Pizza in a casserole.. Thanks for sharing this one.. I like the way it all goes in a blender and voila.. it’s ready to go! Yes.. to the dried herbs added.. and of course. I will add fresh on top.. and may not just be a garnish..
Bet this one will be a hit with my family!!
STACEY CRAWFORD says
I low a cheesy pizza comfort food! Can’t wait to try this & I’ve never made chia flour before.
Megan says
Great Stacey! I think you’ll love making chia flour and the role it plays in this recipe.
Hope Pearce says
This is such a fun and delicious family friendly meal! Anything pizza is always a winner – my family will love this!
Terra says
Megan,
This looks really good and going to try it. However, I checked the ingredients in the Applegate Farm pepperoni and it has turbinado sugar listed. Is this GAPS approved? Thanks.
Megan says
Hi Terra, I’m sorry I didn’t see your comment until now! For GAPS, you maybe prefer to use bulk pork sausage cooked up with GAPS herbs/spices, in place of pepperoni. Typically the sugar is consumed during the curing process, so it may be fine for GAPS, but this brand has not been technically approved that I know of. Definitely an individual choice based on how far along you are and your instinct on the ingredient. 🙂
Jordin says
Could you use almond flour instead of chia flour?
Megan says
No, I’m sorry; the chia absorbs more liquid and thickens uniquely, so almond flour wouldn’t sub well for it.